Ingredients:
2 1/2 tsp unflavored gelatin (about 3 packets)
1 1/2 tsp cotton candy extract
1 cup granulated sugar
1/2 cup light corn syrup
1/3 cup water (for the syrup)
1/4 cup cold water (for blooming gelatin)
Pinch of salt
Few drops pink food coloring
Few drops blue food coloring
Powdered sugar + cornstarch (for dusting, optional)
Instructions:
1. Bloom the Gelatin:
In the bowl of a stand mixer, combine the 1/4 cup cold water with the gelatin.
Let sit for 5–10 minutes to bloom.
2. Make the Syrup:
In a small saucepan, combine the sugar, corn syrup, and 1/3 cup water.
Stir over medium heat until the sugar dissolves.
Stop stirring and let it boil until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
3. Whip the Mixture:
Turn the mixer to low and carefully pour the hot syrup into the bloomed gelatin.
Once all the syrup is added, increase speed to high and whip for 8–10 minutes, until thick, white, and fluffy.
4. Add Flavor and Color:
Add the cotton candy extract and a pinch of salt.
Mix briefly to combine.
Divide the mixture into two bowls: add pink food coloring to one, and blue to the other. Gently swirl the two together when pouring.
5. Set the Marshmallow:
Grease a baking dish or line with parchment.
Swirl or layer the pink and blue marshmallow mixture into the pan.
Smooth the top and let sit uncovered for at least 4 hours (or overnight).
6. Cut and Dust:
Once firm, dust a surface with powdered sugar and cornstarch (1:1 mix).
Turn out the marshmallow and cut into bite-sized pieces.
Toss in the sugar mixture to prevent sticking.
Leave a Comment